Sweet Potato Cranberry Bake

• 1/4 whole orange, including rind
• 2 cups fresh whole cranberries
• 1/3 cup sugar
• 1/2 cup butter
• 1 cup sugar
• 1 teaspoon vanilla
• 1/2 teaspoon salt
• 3 tablespoons frozen orange juice concentrate
• 3 eggs, slightly beaten
• 3 cups cooked sweet potatoes,mashed
• 1/4 cup flour
• 1/2 cup brown sugar
• 3 tablespoons butter
• 1 cup chopped peacans

1. Cut the orange slice, rind included, into four pieces and place in a food processor or blender with the whole cranberries. Mix until evenly chopped, then add 1/3 cup sugar. Stir until blended; set aside.
2. With a mixer, cream butter and sugar. Add salt, orange juice concentrate, vanilla, eggs, and mashed cooked sweet potatoes, beating all until thoroughly blended; set aside.
3. In a small bowl, combine flour, brown sugar, and butter, pressing and stirring with a fork until butter is evenly distributed. Stir in pecans; set aside.
4. Pour half of the sweet potatoe mixture into a buttered 2 1/2-3 qt casserole dish. Spread cranberry mixture evenly over top, then cover with remaining sweet potato mixture. Bake for 10 minutes at 350 degrees before sprinkling with brown sugar-pecan combination. Return to oven and bake for an additional 45 minutes. Remove and cool for 5-10 minutes

orange, cranberries, sugar, butter, sugar, vanilla, salt, orange juice, eggs, cooked sweet potatoes, flour, brown sugar, butter, peacans

Taken from food52.com/recipes/1562-sweet-potato-cranberry-bake (may not work)